Roasted Garlic Twice-Baked Potatoes

By shauna

Ingredients

• 1 Head Garlic
• 1 tsp. Oil
• 4 Lg. Baking Potatoes
• 1 C. Light Sour Cream
• 11/2 C. Shredded Light Cheddar Cheese, divided
• 1/4 C. Parmesan Grated Cheese
• 4 Slices Bacon, crisply cooked, drained & crumbled

Details

Servings 8

Preparation

Step 1

Preheat oven to 400. Cut thin slice off top of garlic head to expose cloves; discard top. Place head on square sheet of foil; drizzle with oil. Wrap loosely with foil. Prick potatoes with fork. Bake potatoes & garlic 1 hr. Reduce oven temp. to 350. Cut sm. slice off both ends of each potato. Cut in half crosswise. Scoop out centres, leaving 1/8 in-thick shells. Place flesh in med. bowl; mash. Squeeze garlic out of papery shell into bowl with potatoes. Add sour cream, 11/4 C. of the shredded cheese & the parmesan; beat till fluffy. Spoon into shells, mounding as necessary to use all filling; place in baking dish. Bake 30 min; top with remaining 1/4 C. shredded cheese. Bake an additional 5 min.or till cheese is melted. Sprinkle with bacon.